escalope

American  

[es-kuh-lohp, es-ka-lawp] / ˌɛs kəˈloʊp, ɛs kaˈlɔp /

noun

French Cooking.

plural

escalopes

1. scallop.

2. a dish of thinly sliced meat, fish, potatoes, etc., baked in a sauce and often topped with breadcrumbs.

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escalope British  

/ ˈɛskəˌlɒp /

noun

1. a thin slice of meat, usually veal, coated with egg and breadcrumbs, fried, and served with a rich sauce

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Etymology

Origin of escalope

First recorded in 1600–10; from French; see escallop; relation of the sense “thin slice” to the Old French meaning “shell (of a nut, snail, etc.)” is uncertain

Example Sentences

Last week, an unexpected champion arose for the millions who cannot tell Chicken Marengo* from Escalope de Foie Gras Talleyrand� from Surprise Omelet Milord� from apple pie a la mode.��

From Time Magazine Archive

The other guests, deep in talk and Escalope de Veau Viennoise, were setups for a shrewd performance.

From Time Magazine Archive